Raspberry Filled White Chocolate Bars
Raspberry Filled White Chocolate Bars hit all the marks! Buttery white chocolate-laden dough, raspberry filling, more dough along with a flourish of sliced almonds made for a delectable treat.
These delightful Raspberry Bars were brought to a neighborhood cookie exchange years ago, then I made them for a blogger cookie exchange in 2011. They continually get rave reviews and can be enjoyed all year long!!
Why You Must Make
- The combination of raspberries and white chocolate is heavenly.
- Bar cookies are faster and easier than making individual cookies.
- The ribbon of raspberry jam makes for a beautiful presentation when sliced. Perfect for the holidays!
- Kitchen Staples – Flour, Sugar, Salt
- Butter – Salted is fine as salt is a flavor enhancer.
- Sliced Almonds – Toasting brings out their essential oils, making them more flavorful.
- White Chocolate – I chop Ghirardelli white chocolate bars for higher quality, but white chocolate chips will work, too.
- Eggs – Have eggs at room temperature for easier incorporation
- Almond Extract – A lovely flavor paired with raspberries.
- Raspberry Jam – I prefer Bonne Maman brand.
- Line the baking pan with non-stick foil. This prevents the jam from welding itself onto the side of the pan and making it impossible to remove the bar cookies. The foil is also useful as a sling to remove the bar cookies as a whole to a cutting board to slice.
- For slicing tips, check out How to Cut Perfect Cookie Bars.
- Melting chocolate is easy in the microwave. Just take it slow. I use 15-30 second increments, stopping to stir before starting again. The residual heat will continue to melt the chocolate, so it’s OK to pull it out of the microwave when there are a few soft pieces visible in the mixture.
- Toasting almonds brings out the natural oils and therefore more flavor. Whether you do it in a non-stick pan or in the oven, watch your nuts very carefully as they can burn easily. Stir occasionally, especially when you toast these very thin sliced almonds.
Frequently Asked Questions
These can be stored in an airtight container at room temperature for 3-4 days. To extend their life, they can be refrigerated, too, for a total of 4-5 days.
It depends on the recipe, but these bars freeze well for up to 3 months if kept in an airtight container. Defrost overnight in the refrigerator and bring to room temperature to serve.
Yes, feel free to swap out the raspberry jam for another favorite variety.
You May Also Like:
Wondering what to make with raspberries? Here are some delicious ideas!
- Chocolate Raspberry Pavlova
- Fresh Raspberry Crisp
- Raspberry Topped Mini Cheesecakes
- White Chocolate Raspberry Swirl Cheesecake
- Lattice Topped Raspberry Pie
- Plus More Bar Cookie Recipes
Raspberry Filled White Chocolate Bars
White chocolate bars with a raspberry jam filling and sliced almond garnish!
- 1/4 cup sliced almonds
- 1/2 cup butter
- 12 ounces white chocolate, chopped (about 2 cups total), divided
- 2 eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 3/4 cup raspberry jam (I used a combination of red and black raspberry jams)
- Preheat oven to 325º. Line an 8 x 8-inch pan with non-stick foil or grease and flour pan.
- Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till lightly colored and fragrant. Set aside.
- Melt butter with 1 cup of the white chocolate chunks in the microwave. Start, stop and stir every 30 seconds till smooth and melted. Set aside.
- Beat eggs till light and foamy. Add sugar and continue to beat till lemon-colored. Stir in white chocolate mixture. Add flour, salt and almond extract and mix just till combined. Spread half of the dough into prepared pan and bake 15-20 minutes till light brown.
- Add remaining chocolate chunks to the remaining batter.
- Carefully spread jam over warm crust (gently warm jam if it isn't a spreadable consistency). Spoon remaining batter over jam. Some jam may show through the batter.
- Sprinkle with almonds. Bake for 30-40 more minutes or till a toothpick inserted in center comes out clean.
- Cool completely. Cut into bars.
Recipe from my friend, Sally, via Nestlé
Serving Size:1 bar
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 145mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g
75 Comments on “Raspberry Filled White Chocolate Bars”
Would you please come to my next cookie swap and bring these? I gave a sigh of happiness just from seeing the title. 🙂
Lizzy these are amazing looking. This cookie swap has been so much fun and a great way to meet fellow bloggers.
Looks ingredible, I will attempt it soon for sure
Very nice one Lizzy and looks really good but just one small piece will do for me.
I want a plate of these at my address, thanks in advance.
PS since you love berries, as much as I do, can you make us something with blueberries, my favourite ones? 🙂
I’ve been a little out of the loop for awhile… LOVE the new layout of your blog and these lovely bars! Nom. 😀
Great flavors in these-good choice for the cookie swap! I am now seeing all the tasty results of this event. I am sure the recipients have already eaten your goodies and were waiting for your to post the recipe-yum!
Lizzy these cookie bar look so tasty. I love the ingredients and what a fun idea to share your home baked cookies with other bloggers. Now to check out their blogs. Thanks for sharing.
Raspberry and white chocolate is an excellent combination. I’d love to begin my day with these divine bars!
I’ve set aside one day next week to try a new cookie — white chocolate, raspberries, SOLD!
Wow,,,looks so good mymouth watering now,I will mark this recipe, i read the ingredients,I have everything I need 🙂 thanks for sharing liz,,
I love raspberries, really all berries, but this sounds and look absolutely amazing:)
have a nice day Lizzy:)
Those pictures say it all and I can taste the flavor and texture of these bars. 🙂
This is so beautifully delicious, Lizzy! Today is my very FIRST TIME baking cookies and so are my gals! We’re quite satisfied with the taste, not too sweet. 😉
I saw this little beauty yesterday, voted and now I decided to make this for our next baking session! ;D
this chocolate bar is indeed beautiful! the combination of white chocolate, almond and raspberries sound delicious!
cookie swaps sound so fun!
Liz, your white chocolate cookies look incredible. You certainly know how to tempt us! Filled with raspberry jam… warm crust. Ooh, I’m shivering here for some!
These look like a fantastic submission to any cookie swap. So creative!
I love this flavor combo also. They look amazing Liz. You’re one busy lady these days, hope you’re getting some rest.